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Banana Pancakes with Butter Rum Banana Maple Syrup Recipe

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This recipe for Banana Pancakes with Butter Rum Banana Maple Syrup is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pancakes:
2 c. all-purpose flour
3 tbsp. sugar
1½ tsp. baking powder
½ tsp. salt
¼ tsp. ground cinnamon
⅛ tsp. ground ginger
2 very ripe bananas, puréed
2 eggs
2 c. buttermilk
2 tbsp. butter, melted

Syrup:
1½ tbsp. butter
big pinch salt
¼ tsp. ground ginger
2 bananas, sliced & kept separate
1 tbsp. rum
⅓ c. maple syrup
Directions:
Directions:
Pancakes: Sift flour, sugar, baking powder, salt, cinnamon and ginger in large bowl. In separate bowl, whisk together puréed bananas, eggs and buttermilk. Add wet mixture to dry mixture and stir until just combined. Stir in melted butter. If batter seems too thick, thin it with a little extra buttermilk. Place a heavy skillet over medium heat. Once hot, add a dab of butter and let it melt. Pour about ¼ cup of batter onto skillet for each pancake. Cook until surface is bubbly and edges begin to look dry. It should be golden on the bottom. Flip and cook until golden on bottom. Repeat.

Syrup: Place a medium skillet over medium-low heat. Add butter, salt and ginger. Swirl around until melted; add first sliced banana. Cook and toss until coated, about 30 seconds. Add rum and cook another 30 seconds. Add maple syrup and cook until bubbly. Throw in final banana and immediately turn off the heat. Toss to coat.

 

 

 

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